Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods in prep cooler 3 are still holding above 41F. A new prep cooler has been ordered to replace this one. Owner and staff are participating are taking temperatures of foods in each cooler twice a shift and recording in a log. Owner is actively working to remedy this issue.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Pest control is in place. Pest control servicing has been increased due to finding a location that mice had been hiding (beneath the booths in the dining room). Since the servicing there has been a significant decrease in pest sightings and pest control invoices indicate improvement. Leaving violation so that pest control can continue to be monitored.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods in multiple prep coolers were found above 41F. Examples include fritters at 46F & chicken at 44F. This is a repeated violation for foods held in the prep cooler, a risk control plan has been agreed upon with the owner. Today the cooler temperatures were decreased and instructions for monitoring food temperatures were discussed, as well as when to discard. Make sure that foods are held at 41F or below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Prep coolers are not holding foods at 41F or below. Troubleshoot possible issues and repair or replace if needed. Noted seal on one door to be rigid and not functioning, replace. Dish machine is not dispensing enough sanitizer, repair.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Chlorine sanitizer solution measured 10ppm. Make sure that chlorine sanitizer solution measures a minimum of 50ppm. Owner contacted repairs service during inspection.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Review of pest control service invoices indicates mice found at last service. Observed mouse droppings near back door, outside of kitchen. Pest control services come monthly, increase to weekly until invoice show decrease. Ask your pest control servicer what they recommend to decrease conditions. Provide invoices to inspector per risk control plan instructions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
criticalCode MN Rule 4626.0845CCleaning and sanitizing
Official wording
Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
Inspector’s notes
Soda gun holder behind bar contains grime build-up. Clean and sanitizer. Owner stated they would clean today.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Business license is not posted. Post license.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The CFPM is not posted. Post.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods in prep cooler measured above 41F. Examples include cooked onion at 52F and cut tomato at 53F. Owner stated that contents of cooler had just been removed to clean the cooler. Cooler showed evidence of being freshly cleaned. Instructed owner to keep the cooler closed for the next hour and monitor food temperatures. If foods did not rapidly cool to 41F or below within the next hour instructed owner to discard. Owner agreed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic takeout containers. Observed #6 plastic lids. These are not recyclable in Minneapolis. Discuss approved containers with PIC, guidance document provided with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed cooked onion sauce cooling in deep 22 quart containers. Onion sauce had not yet reached 135F. Instructed owner to cool using a shallow food depth no greater than 2.5 inches. Observed most foods on site being cooled with a shallow food depth as required. Discussed that onion sauce is a TCS food because it is a cooked vegetable and it must follow cooling methods outlined by food code.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Business license is not posted. Contact business licensing to obtain license and post.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Pest control came out and said they did not see a current pest control issue. There are still mouse droppings along the floor/wall juncture in dry storage. Clean and sanitize floor and monitor for pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed samosas in walk in cooler with no lid. Observed frozen foods in freezer with no lid. Cover foods when in storage mode to protect food from contamination. Discussed with PIC.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
License is not posted. License provided with report, post as described above.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Owner has a certificate in the MDH system but cannot find the physical copy. Obtain the physical copy and post. Applications for duplicate copies can be found: https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Observed a round container without a handle used to scoop rice. Ensure that food dispensing utensils have handles to prevent contamination. Ensure utensils are stored in approved manner. Discussed options with PIC.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed spray bottle containing sanitizer not to be labeled. Owner labeled during inspection, corrected on site. Ensure all chemical bottles are labeled.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Dish machine measured 0ppm chlorine solution. Establishment does not have a three compartment sink. A bus tub was set up and filled with sanitizer solution to sanitize dishes until repair.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Provide linens and napkins that are free from food residue and other soiling matter.
Inspector’s notes
Observed a dirty towel used for covering naan pad. Towel was removed and replaced with a clean towel per inspector request. Ensure this towel is replaced when soiled and at least daily.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths stored on counter tops. Once wet wiping cloths must be kept in sanitizing solution when not actively being used. Discussed with PIC.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed mouse dropping inside of insulated delivery container. Observed mouse dropping along floor/wall juncture of dry storage. Contact a pest control service to provide pest control. *delivery container was discarded as it is no longer used*
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Observed foods cooled in deep containers in walk-in. Per conversation foods are placed in the deep containers after cooling on the counter in shallow containers. Owner stated this transfer takes place before product reaches 41F. Discussed cooling methods with owner. When cooling foods with a shallow food depth (no greater than 2.5 inches) ensure food reaches 41F before transferring to a deep container. Ensure foods are cooled under mechanical refrigeration, not the countertop, once they reach 135F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Person in charge did not know how long an employee ill with vomiting and diarrhea should be excluded from work. Employee health policy training was vague. Discussed employee illness exclusion requirements and training of employees on policy. Guidance documents provided with report. Ensure employees are trained and a health policy is put into place.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.